Sugar stabilizing meal based on 3D-whole wheat flour and preparation method of sugar stabilizing meal
A whole-wheat flour, sugar-stabilizing meal technology, applied in the functions of food ingredients, oligosaccharide-containing food ingredients, inorganic compound-containing food ingredients, etc., can solve the problems of losing the joy of eating and meeting the physiological needs of human beings for food taste.
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[0019] The technical scheme of the present invention is described in further detail below in conjunction with specific embodiments:
[0020] A sugar-stabilizing meal based on 3D-whole wheat flour, the sugar-stabilizing meal is composed of the following components by weight: 3.3-3.5 parts of 3D-whole wheat flour, 3.3-3.5 parts of naked oat flour, 6.0-7.5 parts of cooked rice flour, puffed 6.0-7.5 parts of rice flour, 0.8-1.0 parts of bitter melon, 0.40-0.55 parts of cinnamon, 0.40-0.55 parts of onion, 0.65-0.75 parts of yam powder, 0.26-0.30 parts of cooked ginger powder, 0.10-0.15 parts of high-viscosity guar gum , 0.25-0.30 parts of low-viscosity guar gum, 0.95-1.05 parts of resistant dextrin, 3.5-4.0 parts of white sugar, 0.95-1.05 parts of xylo-oligosaccharides, 0.20-0.25 parts of maltodextrin, 0.30-0.36 parts of soybean protein , 0.30-0.36 parts of whey protein powder, 0.18-0.21 parts of red date essence, 0.18-0.21 parts of King milk, 1.35-1.46 parts of mulberry leaf black...
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